Beef and Broccoli Stir-Fry
Very easy and delicious! You may substitute chicken if you like. Serve over rice.
- 1/3 cup oyster sauce
- 2 teaspoons sesame oil
- 1/3 cup sherry
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 3/4 lb. beef round steak, cut into 1/8-inch thick strips
- 3 tablespoons vegetable oil, plus more if needed
- 1 thin slice fresh ginger root
- 1 clove garlic, peeled and smashed
- 1 lb. broccoli, cut into florets
Whisk together oyster sauce, sesame oil, sherry, soy sauce, sugar and cornstarch in a bowl, and stir until the sugar has dissolved. Place steak pieces into a shallow bowl, pour oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is not longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
“Trusting God’s faithfulness dispels our fearfulness.”
Steak and Potato Stir-Fry
America’s favorite, in under 25 minutes – and just one pot to clean. Good with a mixed green salad.
Flank steak is an economical choice of meat, but I will try something more tender next time. Even so, my husband and I loved this meal.
Before you begin to cook, mix in bowl:
- 12 ounces well-trimmed flank steak, halved lengthwise and cut on an angle into 1/4-inch-wide slices (2 cups) (I cut mine too big)
- 3 tablespoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper
- Vegetable oil
- 6 medium-size green onions, cut in 1 1/2-inch pieces
- 1 cup frozen whole-kernel corn
- 3 cups frozen potatoes O’Brien (from a 24-ounce bag), thawed
- 1/2 teaspoon salt
Place a Wok or a Dutch oven over high heat about 3 minutes until very hot. Add 1 tablespoon oil; tilt pot to coat bottom. Add beef mixture; stir-fry 1 1/2 to 2 minutes until no longer pink. (Do not overcook) Spoon beef and juices into a large bowl.
Heat 1 teaspoon more oil in wok. Add green onions and frozen corn; stir-fry 1 to 1 1/2 minutes until vegetables are crisp-tender. Add to bowl with beef.
Heat 2 more tablespoons oil in wok. Add potatoes; stir-fry 3 to 3 1/2 minutes until tender. Pour in juices from bowl holding beef and vegetables; stir-fry potatoes 1 minute longer, scraping up brown bits from bottom of pot. Return meat and vegetables to pot. Sprinkle with salt and stir 1 minute until well blended and heated through.
Makes 4 servings.
“The good news of the gospel is too good to keep to ourselves.”
Chinese Pork Fried Rice
I just ran across this recipe that I fixed years ago and I remember it being delicious! I’ve got to fix it again soon.
- 2 cups uncooked long-grain rice
- 1 lb. shoulder pork chops
- 1 med. green pepper, chopped
- 6 green onions, sliced with some tops
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 6 eggs, lightly beaten
- 1 tablespoon butter
Cook rice, following label directions.
In meantime, remove all fat and bone from pork; cut pork into thin strips 2 inches long.
Saute green pepper and onions in oil in a wok or large skillet until tender, about 3 minutes. Remove with a slotted spoon to a small bowl.
Add pork to wok; stir-fry about 3 minutes. Add soy sauce, garlic powder and pepper. Cover. Simmer 8 minutes. Add vegetables; simmer 2 more minutes.
Scramble eggs in butter in a medium-size skillet until softly set.
Stir pork-vegetable mixture into rice. Gently stir in eggs. Serve at once.
Makes 6 servings.
“Prayer is the child’s helpless cry to the Father’s attentive ear.”